Tag Archives: healthy

Friday recipe: Herbed Potato Salad

Potato salads are a summer and picnic staple all over the world, funny how one salad can be so international?! My Mediterranean aunt does one in a slightly different way, which i love and find delicious.

Potato Salads from all over!!

Potato Salads from all over!!

Recipe:

1-2 lbs potatoes cooked and sliced

1/2 cup Greek black olives pitted

2 cloves garlic chopped

1 tbs chopped oregano, 1 tbs chopped mint, 3 tbs chopped parsley

1/2 cup fetta cheese, crumbled

2 tbs red wine vinegar, 1 tbs lemon juice, 3 tbs olive oil.

-In a blender combine the herbs, the garlic, lemon and vinegar until pureed. Add the oil and fetta and blend till well combined. Toss with the cooked potatoes, and sprinkle the black olives on top. Enjoy!

How do you like your potato salad?

*images via pinterest

 

 

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Friday recipe: Eggplant salad with chick peas

As you know i am away visiting my parents for a while, and while i love the Mediterranean, i almost forgot about the August heat! Walking out of the airport i felt a heat wave engulf me , and it wasn’t at all magical!!

Living in Montreal where summers are rather mild, with some showers, this heat is hard to swallow…But, the food makes up for it!!!

Today i’m sharing with you a rather interesting salad, made up from one of my favorite vegetables, eggplants.

Since i was too busy eating, i didn't take any pictures, sorry!

Since i was too busy eating, i didn’t take any pictures, sorry!

Eggplant Salad with chick peas:

1 large eggplant peeled and cut into cubes- 2 large ripe tomatoes, peeled and chopped- 1 cup cooked chick peas or tinned- 2 large onions chopped- 3 cloves garlic chopped- 3 tbs olive oil- 1 tbs pomegranate sauce (available in Mid Eastern shops)- salt and pepper to taste.

-In a cooking pan heat the oil and saute the onions for 2mn, add garlic and saute 1 more minute. Add the eggplant pieces and stir well into the onions, add the tomatoes and other ingredients, season, cover and simmer for 15 minutes till done.

Serve chilled or at room temperature. Enjoy!!

 

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Friday recipe: Beet and yogurt salad

This is a Turkish dish i found a couple of month ago and had to try it. I love the taste of beets, and i usually just make a salad of boiled beets, parsley, garlic and olive oil.

This is a bit different, it takes more time since the beets have to be roasted and marinated, but you can still roast them 4 to 5 days ahead. It is worth it!

Beet vegetableBeet and yogurt salad:

4 medium beets, roasted-1 1/2 tablespoon cider vinegar or wine vinegar-1 teaspoon sugar-2 tablespoons olive oil-salt and freshly ground pepper-2 cloves garlic pureed-1/2 cup drained yogurt until thick and creamy-2 to 3 tablespoons minced fresh dill.

-Heat the oven to 425 F. Cut the greens of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish. Add about 1/4 inch water, cover tightly with foil, and roast till the beets are tender, 35 to 40 mn.

-Peel the roasted beets, preferably while still warm. Cut in half lengthwise, then slice crosswise into half moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and marinate for 2 to 3 hours at room temperature or in the refrigerator.

-Mix together the garlic and yogurt. Stir in half the dill and salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss the yogurt with the beets. Sprinkle on the remaining dill and serve.

This dish is perfect for those hot summer nights! Enjoy!

*image via google

 

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Friday recipe: Delicious grilled tomatoes

Summer is officially here, and with the heat we tend to eat lighter and change somehow our daily menu. vegetables and fruits are in abundance and they taste great!

Today i am going to share a yummy recipe i found and tried. It’s really very easy and you can use it as a side dish.

8Grilled tomatoes:

You will need: tomatoes, salt and pepper, parmesan, some thyme, extra virgin olive oil, and some crushed garlic.

-Slice tomatoes in halves and season with salt and pepper.

-Saute the crushed garlic with the olive oil and fresh thyme until golden. Add some parmesan cheese and remove from heat.

-Place tomato halves cut side down on an oiled grill until you get grill marks, then turn them over with tongs and spoon the garlic cheese mixture and cook until they look done.

You will love this light and tasty side dish! Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Mediterranean chard recipe

Chard is a leafy green vegetable often used in Mediterranean cooking. Good for your bones, chard is full of vitamin K, magnesium, copper and calcium.

swiss-chard-4

You can treat chard as spinach: steamed, sauteed, braised. And use chard stalks as you would asparagus, though cooking time may take longer.

Chard has always been a favorite of mine, sauteed, with some garlic, olive oil, lemon, salt and pepper. Very tasty and nutritious.

Today i will be sharing another recipe from my Mediterranean aunt; it’s easy, nutritious and very good!

Chard with black eyed beans:

2 lbs. chard, 3tbs olive oil, 1 large onion chopped, 1 cup black eyed beans cooked , 4 cloves garlic chopped, 1 tbs coriander powder, 2 tsps cumin powder, salt and pepper to taste.

-Wash chard and chop coarsely (leaves and stems), cook in boiling water 4-6 minutes until almost done, and drain.

-In a cooking pan, heat oil and saute onions until they start to change color, add garlic and saute 2 more minutes. Add chard, beans and the seasoning, cover and simmer on low heat for 10 minutes.

Serve at room temperature.

*image via google

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